Easy Three Bean Vegan Chili

There is nothing like a warm bowl of chili on a cool fall day! Cool damp weather calls for dishes that warm the body and feed the soul. Our weather here in Rhode Island has cooled during September and early October. I think I’m still in denial that I won’t be visiting the beach in my bathing suit anytime soon. But that’s ok! It means I’ll be trading in my bathing suit and beach chair for sneakers and long walks in Newport on the weekends.

This recipe is extremely easy to make and super delicious. If you start it on the stove it can be ready in an hour after it simmers. If you love and use your crock pot like I do, you can transfer the ingredients to the crock pot after you have sautéed the onions, garlic and peppers and simmer on low for a few hours Feel free to use whatever beans you like or may have on hand in your pantry. Also, adjust the spice if you like your chili with a little more heat! Fall is definitely here…WELCOME FALL!

In a large dutch oven, saute the diced onion, minced garlic and the green pepper until soft. Add the can of diced tomatoes and the can of ground pealed tomatoes to the pot. Add the red pepper flakes, chili powder, cumin, salt, and pepper. Open, drain and rinse the beans. Add the beans to the pot and stir until all the ingredients are combined. Simmer chili on the stove for at least 1 hour. Garnish with your favorite toppings!